Pasta e Fagioli Recipe

March 22, 2024 by admin

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Pasta e Fagioli Recipe :-Pasta e fagioli is something that I have only recently become aware of, despite the fact that I have always enjoyed pizza and spaghetti for as long as I can remember.

The phrase “pasta and beans” is what “pasta e fagioli” represents. I can guarantee you that this Italian stew is absolutely delectable, despite the fact that the combination of beans and pasta might not sound particularly appealing to you (unless you are me).
The combination of pasta and beans is transformed into a hearty meal-in-a-bowl by the addition of a large amount of arom

atics, crushed tomatoes, fresh parsley, and Tuscan kale. Even though I can’t guarantee that this recipe is one hundred percent genuine, I can say that it’s the best I can do.

Pasta e Fagioli Recipe

INGREDIENTS :

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium-to-large yellow onion, finely chopped
• 2 carrots, scrubbed clean, finely chopped
• 2 ribs celery, finely chopped
• ¾ teaspoon fine sea salt, divided
• Freshly ground black pepper, to taste
• 4 cloves garlic, pressed or minced
• 1 can (15 ounces) crushed tomatoes*
• 4 cups vegetable broth
• 3 cups water
• 2 bay leaves
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes, omit if sensitive to spice
• 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
• 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
• 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
• ¼ cup finely chopped Italian parsley
• 1 tablespoon fresh lemon juice (about ½ medium lemon)
• Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

 

INSTRUCTIONS :

• Warm three tablespoons of olive oil in a large Dutch oven or soup pot over medium heat until it shimmers. This should take around 30 seconds.
• Incorporate the chopped onion, carrot, and celery, along with a quarter of a teaspoon of salt and around ten twists of black pepper. Cook for around six to ten minutes, tossing the mixture frequently, until the veggies have become more tender and the onions have begun to become translucent.
• After adding the garlic, continue to stir it until it becomes fragrant, which should take around thirty seconds. Once the tomatoes have been added, mix them and continue to cook them until they are boiling all over.

• Be sure to include the red pepper flakes, bay leaves, oregano, and broth in the mixture.
• Simmer the mixture while increasing the heat to medium-high and bringing it to a simmer. Ten minutes of cooking time should be spent stirring the mixture on occasion and lowering the temperature if required to keep it at a low simmer.
• One and a half cups of the soup should be transferred to a blender using a heat-safe measuring cup. The bay leaves should be avoided during this process. Include approximately half a cup of the beans that have been drained.
• Ensure that the lid is securely fastened, then mix the ingredients until they are perfectly smooth, taking care to prevent hot steam from escaping from the cover. After the mixture has been mixed, pour it back into the soup.